Stuffed Chicken Breasts

25. April 2006 Uncategorized 0

Adapted from Everyday Food

3 chicken breasts
3 thin slices of mozzarella cheese
a handful of basil leaves, roughly chopped
sun-dried tomatoes, roughly chopped
2 garlic cloves, minced
1 tsp grated orange zest
salt, pepper, olive oil

1. Preheat oven to 450º. With a paring knife, cut a slit along the thick side of each breast to form a pocket.
2. Combine all the ingredients in a bowl except for the cheese and the oil. Spoon mixture into breast pockets. Insert cheese last. Close pockets using 2 to 3 toothpicks per breast.
3. Rub breasts with olive oil and season with salt and pepper. Arrange on a baking sheet and roast until well browned, 35 minutes. Let the chickens rest before removing toothpicks and serving.